How To make Emu Steak Au Poivre
1/2 c Black peppercorns
4 Emu steaks; 4oz each
1/4 c Oil
1/3 c Cognac
1 c Heavy cream
2 tb Cognac
Salt to taste 1. Place peppercorns in press-closure baggie. Crush with a hammer.
Lightly coat both sides of steaks with peppercorns. 2. Heat oil in large skillet. Saute steaks over medium-high heat
until rare or medium rare (3-4 minutes per side). Remove from pan and discard oil. 3. Return steaks to pan, add 1/3 cup cognac. Cook over high heat until
cognac is reduced to about 3 tablespoons. Remove steaks to serving platter and keep warm. Add cream to pan; cook and stir over high heat until cream boils and thickens. Add 2 teaspoons cognac and salt. Spoon sauce over steaks and serve. Nutritional Information: per serving: 362 calories, 27g fat, 26g protein, 2g carbohydrates, 0g dietary fiber, 109mg cholesterol, 154mg sodium calories from fat 239 ** Chicago Sun Times - Food section - 29 November 1995 ** Scanned and formatted for you by The WEE Scot -- paul macGregor
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$200 Egg on Toast vs $10!
I love eggs, specially when you make them unique as you can see from this thumbnail. Today I tried out 2 eggs on toast at different prices. Now the big question is... How good is an expensive egg on toast? Well we are going to find out together.
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Le Salse Madri in un 2 stelle Michelin francese con Giuliano Sperandio - Le Taillevent**
???????? Giuliano Sperandio è lo chef in copertina del numero 45 della rivista ItaliaSquisita, con la sua storia e alcune delle più iconiche ricette del ristorante Taillevent ???? ???? Le salse madri sono la chiave di volta di tutta la grande cucina francese. Codificate per la prima volta da Auguste Escoffier nella Guide Coulinaire del 1903, rappresentano l'elemento essenziale di innumerevoli preparazioni e un campo vastissimo di sperimentazione per cuochi e appassionati. Giuliano Sperandio, chef italiano oggi alla guida del ristorante due stelle Michelin Le Taillevent a Parigi, dopo aver illustrato la più classica delle maionesi, ci accompagna alla scoperta di altre due salse icona, il fondo bruno e la salsa suprema. Un episodio ricchissimo di spunti, ma che rappresenta solo l'inizio del viaggio di IS nel mondo delle salse francesi.
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HOW TO MAKE EMA DATSHI BHUTAN'S HOMEMADE EAMA DATSHI EMA DATSHI RECIPE famous bhutanese food
HELLO EVERYONE IN THIS VIDEO I AM GOING TO SHOW YOU HOW to MAKE EMA DAISHI.IT IS VERY POPULAR FOOD OF ------BHUTAN. IF YOU LIKE THE VIDEO PLEASE DO NOT FORGET THE SUBSCRIBE SHARE LIKE COMMENT.THANK YOU FOR WATCHING VIDEO ---------------------------------------------------------------------------------
-------------------------------------------------------------------------------------------INGREDIENTS ----------------------------------------------------------------------
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1 /2 ONION
1/2 CAPSICUM
1 TOMATO
5: some piene of CHILI PEPPER
6: 4 piece CHILI
7: 1 CUP WATER
8: 1 CUBE BUTTER
9: PINCH OFF----- SALT
10: 1/2 bowl pizza grated cheese
11: 2 to 3 piece GARLIC
12: 1/2 tsp Szechuan pepper
LEAVES...----------------------------------------------------------------------------------------------------------------
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LAMURGEE/BIYA/EMUDRO(Spiced Tamarind Drink/Juice)
Find SPICED MILLET DRINK Recipe here:
Add this amazing Spiced Tamarind drink/juice which is popularly called in Ghana Lamugee/Biya/Emudro to your summer drinks which can also boost up your immune system.hope you like it and don't forget to share, like, comment and subscribe for more. Thanks for watching.
INGREDIENTS:
150g of Sour Tamarind (saamia)
5 thumbs Ginger
7 tbs Sugar/Sweetener (use to your taste)
1/2 tsp Chilli pepper
1 tsp Cloves
1 tsp Black pepper corn
1 litre water
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